I fell in love with this recipe when I first discovered it in Maui. The version I ate was soy sauce, sesame oil, ogo (red seaweed), green onions and red pepper flakes. I had no access to ogo in California. LOL!!! So I used dried wakame. Still tastes good! I use a lot more wakame than the recipe from Maui since it’s good for me and delicious. It also stretches the tuna. 🙂
This recipe uses red Alea Hawaiian sea salt instead of soy sauce.